meeni

I really need this recipe asap and an wondering why does the yogurt break when i make curry

and wots the easiest way to make it

ANY HANDY TIPS WOULD BE GREAT!

meeni

i mean the one made of baisin(GRAM FLOUR)

Jias

First it looks like to be break, cook on low flame after a while it will set, when it cooks completely.

lazy_daisy

are you looking for the tomato version or the version where you add the yoghurt/water solution to oil and spices?

Make the masala as you would normally

take the yoghurt solution add the baisan or cornflour(you dont get a dhal taste if you use cornflour)

or add a teaspoon of cornflour to the amount of baisen you use

turn the heat down low, pour the yoghurt mixture in and stir continuously on a low heat until it comes to the simmer and then to the boil.... this can take from half an hour to 45 mins
dont leave it before it boils.

If your curry separates it may be because,
you havent used enough flour
the heat is too high and its come to boil too quickly

also, yoghurt made from full fat milk has a lower chance of splitting than low fat.

meeni

thanks LD ill try that out so full fat milk and continious stirring is the secret

Shahreen

And if it does split then it can rescued by whizzing with an electric hand whisk.

lazy_daisy

Meeni, I hope you understood YOGHURT MADE WITH FULL FAT MILK,

I dont want you to pour milk into your curry, you'll end up with more problems than what you started with

meeni

yeh LD i think theres a big difference between milk and yogurt!!!!!!!!LOLZ
i'll give it a go

Bookworm

Don't forget to put Pakoras in it.